Friday, July 15, 2011

Salmon with Tomato Peach Salsa – a spicy way to enjoy local peaches

Local peaches from Georgia and South Carolina are abundant at farmer stands throughout the south right now. Sweet and juicy, they aren’t just for pies and cobblers anymore. In factCooking Light magazine featured fresh peaches on their July 2011 cover as a spicy salsa for grilled salmon. One look at the picture on the cover and I knew what we were having for dinner.

This dish falls into the quick and easy category and can be on your table in 30 minutes or less. It’s full of the summery flavors of tomatoes, peaches, and basil, plus it also has a big wow factor in the eye-candy department.

The original recipe calls for grilling the salmon, but I chose my tried and true broiling method which works for me every time. Why mess with success. If you like your salsa extra spicy, leave a few of the jalapeno seeds. Don’t like it hot? Leave the jalapenos out all together. The dish will still be fabulous. The salsa would also be terrific served with grilled chicken or pork.

Combine the salsa ingredients in a bowl and taste for seasonings, adding salt to taste. Set aside for flavors to blend.

Preheat the oven to broil. If your oven has a low setting for broil, use it. Arrange the pieces of fish in one layer, skin side down, on an unheated broiler tray or large sheet pan lined with heavy duty foil for easier clean-up. Smear the fish with the oil and season with salt and freshly ground black pepper. Place the fish under the broiler about six to seven inches from the source of heat. Broil about six to eight minutes or just until the pieces are cooked through and the top of the fish starts to brown. It’s not necessary to turn the fish. If the fish begins to brown too much, turn the oven to 400 degrees F and bake for a few minutes until they achieve your desired degree of doneness. Remember not to overcook the fish, because if you do, it becomes dry. Serve with the tomato peach salsa.

This recipe for Salmon with Tomato Peach Salsa was featured on Stone Gable's On the Menu Monday.

If you love peaches as much as we do and want to take advantage of them while they’re available, you’ll also like my version of Cooking Light’sProsciutto & Peach Salad. As an added bonus, there’s no cooking involved in this recipe.

48 comments:

One look at that beautiful photo and I'm wanting to make that dish. We just now have our first Colorado peaches and I've got a few in the refrigerator and a freezer shelf full of Copper River salmon. Good timing Sam! :-)

Oh YUM, this recipe is definitely calling to me. I love the freshness of the salsa. This will be on my weekend menu for sure and I will probably grill the salmon on my cedar planks. I have tried NC peaches when visiting Blowing Rock and thought they were fabulous. Of course, living so close to the GA state line those GA peaches are good too. I don't usually pick up Cooking Light but will more often now.

Grilled fish with a spicy fruit salsa is one of my favorite summer meals. Your beautiful photos make me want to run out right this minute and buy the ingredients. I am going to have to start a file just for you and your fantastic recipes, Sam.

Sam- I wouldn't mess with you recipes for broiling salmon either because your salmon looks perfectly cooked! Peaches are one of my favorite things about summer and I'm really loving this recipe. Thanks for sharing!

I would normally blow by a dish like this without a second glance - that is until I ate the salad you brought to our first blogger get together - now I pay careful attention. This looks like another good one.

I have made that twice already. And the exact same thing with mangoes 3 times. I love coming here and finding your salsas. Did Mother Nature arrange for peaches to come to fruition on the hottest days of the year? It's the perfect antidote to heat.

Sam, Everything you make is magic! I love both recipes.And as usual you will find both of these luscious recipes ON THE MENU at StoneGable. If you would like you can grab the "I've been featured at StoneGable" button on my sidebar and display it on yours. Featuring you is getting to be a weekly event.Our peach tree got a blight this year, so I'm counting on our local farmer's market for great peaches.Delicious to look at! You are a master artist when it comes to food styling!Beautiful!Thanks for participating in ON THE MENU MONDAY~ your gorgeous food brings such inspiration to all of us!xo Yvonne

I was once told there was nothing like peaches from the South. I didn't believe it, until I tasted some peaches fresh off a tree in Virginia. The fruit was still warm, and it was the sweetest, most luscious experience!

Sam, I just love the idea of using fresh peaches in a salsa! As you said, they are exceptionally sweet this year. I can't get my fill, it seems! What a gorgeous salmon (my favorite fish) entree! So beautifully presented too! Thank you for sharing it on Fresh Food Friday. I'd love to make this soon, while it's hot and we're eating lighter!

I enjoy reading each and every comment. I really appreciate your taking the time to visit my blog and I hope you'll return again soon.

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I'm a retired executive turned writer & food columist. Currently I write a food column, “From My Carolina Kitchen,” for my local newspaper.
I have entered three recipe contests and was a winner in each:
Won the state of Mississippi's Chicken Contest in 1993 and participated in the 40th annual National Chicken Contest, one of the "big three" national competitions. It is the oldest contest of its kind.
I wrote a food column for The Abaconian newspaper when my husband Meakin and I lived in the "Out-Islands" of the northern Bahamas in Abaco on the tiny tropical island of Lubbers Quarters. I am a member of North Carolina Writers Network.

Photography by Meakin Hoffer - Food Styling by Sam Hoffer

Living on Island time, Retirement in Abaco Spiced with Food, Friends & Rum, by Sam Hoffer

My upcoming memoir about following a dream and living on a tiny island in the Bahamas. Click on the picture of the palm tree to know more.

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